Lam Laura, Ussher Helen, Trakman Gina, Daglas Amy, Hamilton Ella, Ballantyne Lauren, Fox Virginia, Furness Kate
Department Sport, Exercise and Nutrition Sciences, School of Allied Health, Human Services and Sport, La Trobe University, Bundoora, Victoria, Australia.
Nutrition and Dietetics Department, Bendigo Health, Victoria, Australia.
J Hum Nutr Diet. 2025 Jun;38(3):e70068. doi: 10.1111/jhn.70068.
Malnutrition is prevalent in Australian hospitals, affecting 30%-40% of inpatients. Enhancing patient mealtime experience is a recognised strategy to support improved dietary intake and clinical outcomes. Yet, there is little published data on mealtime experience in acute hospital settings in Australia. This study aims to capture patient mealtime experience in an acute care setting at a regional Australian hospital, using a modified version of the Austin Health Patient Mealtime Experience Tool.
A cross-sectional study was undertaken across six acute care wards at Bendigo Health between July and September 2024. Patient mealtime experience was explored through interviewer-administered surveys, including 32 Likert scaling items and 6 open-ended responses. Descriptive statistics were used to analyse quantitative data, whilst deductive thematic analysis was applied to qualitative data to describe mealtime experience.
Eighty-one patients participated in the study. Patients were most dissatisfied with food quality, particularly sensory characteristics and variety, in both the quantitative and qualitative results. Patients were most frequently satisfied with staff interactions (90% 'always' or 'often' positive), although the qualitative results highlighted insufficient mealtime care. The physical environment was generally highly rated, with a majority of patients (> 70%) reporting that noise, visitors, room surroundings and smells and odours 'rarely' or 'never' impacted food intake. The food ordering system was rated favourably, with 89% of participants rating meal timing as 'always' or 'often' positive and 73% rating meal accuracy as 'always' or 'often' satisfactory. However, qualitative results revealed usability issues related to the electronic meal ordering system. Finally, qualitative responses identified nutrition impact symptoms as a barrier to mealtime experience and intake.
Food quality, sufficient mealtime care, management of nutrition impact symptoms and improving usability of electronic ordering systems are areas highlighted for improvement in mealtime experience. Addressing these factors through targeted quality improvement initiatives can enhance mealtime satisfaction and support nutritional intake. Integrating patient perspectives into service planning is essential for fostering patient-centred hospital foodservices and improving patient outcomes.
营养不良在澳大利亚医院中普遍存在，影响着30%-40%的住院患者。改善患者用餐体验是一种公认的支持改善饮食摄入和临床结果的策略。然而，关于澳大利亚急性医院环境中用餐体验的已发表数据很少。本研究旨在使用澳大利亚奥斯汀健康患者用餐体验工具的修改版，捕捉澳大利亚一家地区医院急性护理环境中的患者用餐体验。
2024年7月至9月期间，在本迪戈健康中心的六个急性护理病房进行了一项横断面研究。通过访谈员管理的调查来探索患者用餐体验，包括32个李克特量表项目和6个开放式回答。描述性统计用于分析定量数据，而演绎主题分析应用于定性数据以描述用餐体验。
81名患者参与了该研究。在定量和定性结果中，患者对食物质量最不满意，尤其是感官特征和种类。患者对工作人员的互动最常感到满意（90%“总是”或“经常”为积极），尽管定性结果突出了用餐期间护理不足的问题。物理环境总体评价很高，大多数患者（>70%）报告噪音、访客、房间环境以及气味“很少”或“从未”影响食物摄入。食物订购系统评价良好，89%的参与者将用餐时间评为“总是”或“经常”积极，73%的参与者将用餐准确性评为“总是”或“经常”令人满意。然而，定性结果揭示了与电子用餐订购系统相关的可用性问题。最后，定性回答将营养影响症状确定为用餐体验和摄入量的障碍。
食物质量、充足的用餐护理、营养影响症状的管理以及改善电子订购系统的可用性是用餐体验中突出需要改进的方面。通过有针对性的质量改进举措解决这些因素可以提高用餐满意度并支持营养摄入。将患者观点纳入服务规划对于促进以患者为中心的医院餐饮服务和改善患者结果至关重要。
